Zucchini And Dill Salad Food

RAW ZUCCHINI SALAD

Steps:

• Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.

ZUCCHINI IN DILL CREAM SAUCE

Steps:

• In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

ZUCCHINI RIBBON SALAD

Steps:

• Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
• In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
• Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

ZUCCHINI SALAD

Steps:

• Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

ZUCCHINI AND DILL SALAD

Steps:

• Trim off ends of zucchini. Cut crosswise into 1/4-inch-thick slices. There should be about 6 cups.
• Bring enough water to boil to cover slices. Add slices and simmer 1 1/2 minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.
• Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.
• Add zucchini slices and toss to blend. Serve.

ZUCCHINI, FETA AND DILL PIE

Steps:

• Preheat oven to 180°C Butter a 22cm square cake tin and line the base and sides with buttered baking paper. Dust the tin with the polenta, tap out the excess, and set tin aside.
• Pile the grated zucchini into a large sieve or colander, sit a plate on top to weigh it down a little and leave zucchini to drain really well.
• Break the eggs into a large bowl and whisk them together. Add the oil, chives and dill, mint or basil and whisk them inches
• Press down firmly on the plate over the zucchini to squeeze out as much liquid as possible. Stir the grated zucchini into the egg mixture. Crumble in most of the feta (reserving a little for the top of the pie) along with the parmesan, and season to taste with salt and pepper. Add the flour and mix in until it is combined (wearing disposable gloves and mixing by hand is good, as mixture gets quite thick). Spread the batter into the prepared tin and sprinkle the reserved feta over the top. Gently press the cherry tomato halves, cut side up, into the surface of the pie.
• Bake pie for 45-50 minutes, or until the top of the pie is springy when pressed. (It's a bit hard to know when it's cooked. Belinda Jeffery's suggests -- Her first attempt seemed ready after 30 minutes but when she took it out and let it cool a little she realised it was still squishy in the centre, so she put it back in the oven for another 15 minutes (thank goodness it's forgiving!). So when you think it's cooked, make sure the top is quite bouncy, and to double-check, insert the tip of a fine knife down into the middle and press the two sides of the cut apart - it should look quite set.
• When it's ready, take the pie out of the oven and cool it in the tin for 10 -15 minutes. If you're feeling game you can just gently grasp the baking paper and lift the pie out of the tin onto a serving plate, then slide the paper out from underneath. Or, put a wire rack on top and invert the pie onto the rack. Peel away the paper, then sit your serving platter on top of the pie and invert it again onto this. Tidy up any straggly bits and brush the tomatoes with a little oil. Scatter some mint leaves or sprigs on top and serve.

ZUCCHINI WITH DILL

Steps:

• In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.

ZUCCHINI WITH SOUR CREAM AND DILL

Steps:

• Slice zucchini in thin even slices.
• Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour. Drain off the liquid in bottom of the bowl.
• Heat oil and cook onion until softened.
• Add zucchini and dill.
• Cook until crisp tender.
• Stir the sour cream, paprika, flour and water into a smooth a paste; add mixture to the zucchini and cook until the flour has cooked.